Goan Prawn Rissois

1. 1
   boil · ~3 min

   Cook the prawns.

   Bring a small pot of water to a boil. Add the chopped prawns and cook for 2-3 minutes until they turn pink and opaque. Drain and set aside.

2. 2
   saute · ~12 min

   Prepare the creamy prawn filling.

   1.Melt butter in a pan over medium heat. Add onions and sauté until soft and translucent (3-4 min).

   2.Add ginger, garlic, green chili, and turmeric powder. Sauté until fragrant (1 min).

   3.Sprinkle the 2 tbsp flour and stir continuously for 1 minute to cook off the raw taste.

   4.Gradually pour in warm milk, whisking continuously to avoid lumps. Cook until the mixture thickens (2-3 min).

   5.Add the cooked prawns, salt, and pepper. Stir well and cook for 2 minutes.

   6.Turn off the heat. Mix in lemon juice and fresh coriander leaves. Let the filling cool completely.

   TIPCool the filling thoroughly before stuffing. A warm filling will make the pastry soggy.
3. 3
   boil · ~10 min

   Make the dough.

   1.In a saucepan, bring water, butter, and salt to a rolling boil.

   2.Reduce heat to low and add the flour all at once.

   3.Stir vigorously with a wooden spoon until the mixture forms a smooth ball and leaves the sides of the pan (1-2 min).

   4.Transfer to a plate and let it cool until comfortable to handle.
4. 4
   knead · ~3 min

   Knead the dough smooth.

   Once cooled slightly, knead the dough for 2-3 minutes until it is perfectly smooth and pliable. If it feels sticky, dust your hands with a little dry flour.

5. 5
   prep · ~10 min

   Roll and cut the dough rounds.

   TIPKeep the dough you aren't working with covered by a damp cloth to prevent it from drying out.
6. 6
   assemble · ~15 min

   Stuff and shape the Rissois.

   1.Place a heaped tablespoon of the cooled prawn filling in the center of a dough circle.

   2.Fold the dough over to form a half-moon shape, encasing the filling.

   3.Press the edges firmly to seal. Use a fork to crimp the edges for a decorative finish and a tight seal.

   TIPDo not overfill. The filling expands slightly when heated and can burst the pastry during frying.
7. 7
   prep · ~10 min

   Coat the Rissois.

   Dip each half-moon first in the beaten egg, letting the excess drip off, then roll generously in breadcrumbs until evenly coated. For an extra crispy shell, double-coat them: dip in egg and breadcrumbs a second time.

   TIPDouble coating creates a thicker, crunchier crust that doesn't get soggy.
8. 8
   fry · ~10 min

   Fry until golden brown.

   1.Heat oil in a deep pan to 350°F (175°C).

   2.Carefully slide 3-4 Rissois into the hot oil.

   3.Fry for 2-3 minutes, turning occasionally, until they are uniformly golden brown and crispy.

   4.Remove with a slotted spoon and drain on paper towels.

   TIPMaintain a steady oil temperature. If it's too low, the Rissois will absorb too much oil and become greasy.
9. 9
   serve

   Serve hot.

   Serve the Goan Prawn Rissois immediately while they are hot and at their crispiest. Pair with ketchup, garlic mayonnaise, or a tangy coriander chutney.

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